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DBD EXPEDIA - RESTAURANT INSPECTION REPORT

Summary

Business Name

DBD EXPEDIA

Address

5000 W KEARNEY AVE SPRINGFIELD, MO

Inspection Reports

Date

Summary

Feb. 4, 2019

Priority Violations: 1

Observed: There were several items that lacked "use by" date. Facility put new potentially hazardous foods into refrigerators on Mondays and discards on Fridays, but sign was not up.
Required: Facility must have a sign up or label each item that is to be discarded on Fridays.

Non-priority Violations: 2

Observed: Prep refrigerator has standing condensation in bottom of the unit.
Required: Equipment must be maintained in good repair.

Observed: A few ceiling tiles in kitchen are water damaged.
Required: Facility must be maintained in good repair.

June 4, 2018

Priority Violations: 3

Observed: One package of raw philly steak was setting on top of mushrooms in refrigerator. Promptly relocated
Required: Must store raw animal foods in a manner to prevent possible cross contamination.

Observed: The following items were not labeled with "use by" dates: open hot dogs and cooked roast beef. Promptly labeled.
Required: Must label refrigerated, ready-to-eat, potentially hazardous foods with "use by" dates - add 6 days to date made or opened and discard at the end of that day.

Observed: Approximately 20 bottles of milk and chocolate milk were beyond "use by" dates of 6/1 and 6/3/18. Immediately discarded
Required: Must monitor outdated food items more closely and removed as needed.

Non-priority Violations: 2

Observed: Prep refrigerator has standing condensation in bottom of unit.
Required: Equipment must be maintained in good repair.

Observed: Some areas of floor and fan were not clean.
Required: Must clean floors and equipment as needed.

Observed: A plastic wrapped package of styrofoam plates were setting on the floor. Promptly put up.
Required: Must ensure that single-service items are stored at least 6 inches above the floor.

July 14, 2017

Priority Violations: 0

Non-priority Violations: 0

Jan. 26, 2017

Priority Violations: 2

Hot dogs on grill were 125 degrees F (on for over 3 hours according to staff). Promptly discarded (The unit was set at 3 and should have been at 4.5 according to staff.

Container of cooked chicken in prep table was 51 degrees F. Promptly discarded (This was inside a plastic container setting on paper inside another plastic container.) Suggested that they only use one container and mentioned that metal is a better conductor than plastic.

Non-priority Violations: 0

Sept. 26, 2016

Priority Violations: 1

Found raw shell eggs being stored over ready to eat foods (cheese dressing). Items promptly moved at time of inspection. (Must ensure that all raw animal products are stored below any RTE foods and according to cooking temperatures/times).

Non-priority Violations: 0

May 23, 2016

Priority Violations: 0

Non-priority Violations: 0

Feb. 9, 2016

Priority Violations: 0

Non-priority Violations: 1

Single use spoons, fork, and knives were not all facing the same direction in customer self service area. All utensils must be presented with the handles all facing the same way.

Nov. 9, 2015

Priority Violations: 1

Found meat slicer being stored unclean. Meat slicer immediately cleaned during inspection. (Must ensure that all food contact surfaces are properly cleaned after each use.)

Non-priority Violations: 1

The establishment did not have the correct type of santizer test strips.

June 30, 2015

Priority Violations: 1

Chicken that was cooked at 2:30 P.M on 06/30/15 was temping between 67-76F while in the refrigerator. The chicken was immediately divided and moved to shallow metal pans and the temperature will continously be taken to ensure that the cooling process is correct. Potentailly hazarous foods have two hours to 70F then four hours to get to 41F.

Non-priority Violations: 0

Dec. 15, 2014

Priority Violations: 1

Five small bottles of milk with "use by" dates of 12/12/2014 in self service refrigerator. Promptly discarded (Must ensure outdated products are promptly removed from service.)

Non-priority Violations: 0

May 30, 2014

Priority Violations: 0

Non-priority Violations: 2

Facility is using "Time as a Control", but does not have a written procedure.

A few packages of frozen lunch meat were being thawed at room temperature. Promptly refrigerated.

Inspection Frequency Food establishments are inspected one to three times a year using the Missouri State Food Code. The frequency of inspection is based on the type of food served, the population served, the difficulty level of food preparation, and the inspection history of the facility. Restaurants preparing food from raw ingredients are inspected more often than convenience stores that serve only non-potentially hazardous foods, such as popcorn and soda.
Food Inspection Violations Food inspection violations found during an inspection fall into the priority or non-priority category. Priority items can have a direct impact on the safety of the food. Non-priority items are usually sanitation or maintenance issues and are the items most often observed by the public while dining.
Priority Violations Priority items can have a direct impact on the safety of the food. A repeat priority violation directly affecting the safety of the food could result in a minimum 24-hour suspension of the food establishment's permit. Examples of priority violations include:
Cross contamination between raw and ready-to-eat food; Touching ready-to-eat foods without gloves; Food from an unapproved source; Improper food temperature; Lack of food safety knowledge by the person in charge; Poor personal hygiene and employee health
Non-priority Violations Non-priority items play an important role in the overall performance of the facility but alone do not directly affect food safety. Examples of non-priority violations include:
Dirty floors; Dirty non-food contact equipment; Grease on the floor; Outside trash cans not covered; Repair issues; Sticky tabletops; Workers not wearing hair restraints, like hair nets or caps.